Lemon & Pesto Shrimp Bowl

You know that moment on Friday…as soon as the work week has finished and the weekend has begun? Isn’t that the best moment? Last Friday I was so excited for an perfect, fun-filled weekend. It started off great with an awesome family dinner to celebrate my “little” brother’s birthday.

Followed by some of the NCAA basketball games…went to bed, woke up so sick. Ugh. Like, head cold, get away from me sick.

How annoying is that?

So while everyone was able to be social Saturday night at the whole-family dinner for said brother’s said birthday, I quarantined myself in another room. Do you know how hard that is to do? For me? I LOVE being social.

And then…it gets worse. Sunday morning I couldn’t run my road race. My plan was to, at the very least, walk it, but it just wasn’t happening. And don’t call me weak. I’m the first one to suck it up, make it happen. But I just couldn’t function. Couldn’t pull myself together. So, my 19 year old brother, on his official birthday, took my bib {is that allowed?} and did the race with my mom to make sure she didn’t have to do it by herself. How awesome is that?

Seriously, knowing he did that for her and they did the race together was just as amazing of a feeling as the start of the weekend.

And that’s my story. That’s all I’ve got for you on this Monday night.

*If creating this recipe for make ahead meals, use the same pan for each component. If making for dinner, have a large pan on low heat to add components to once finished.

{For the cauliflower rice} In a large pan over medium heat, melt ghee. Sauté onions until translucent {about 5 minutes} then add a pinch of salt and minced garlic. When garlic begins to brown, add frozen cauliflower rice. Mix to combine ingredients. Cook until cauliflower rice has softened and is heated through {7-10 minutes}. Season with salt and pepper.

Transfer cauliflower rice to a large bowl for storage or large pan to keep warm {see above}.

Transfer vegetables to a large bowl for storage or to the large pan to keep warm {see above}.

{For the shrimp} Melt ghee and heat olive oil over medium heat. Add shrimp, spreading evenly so that they are not overlapping, add lemon juice and sauté in pan for about 2 minutes until they are bright pink and opaque. Season lightly with salt.